The ribeye here is a bone-in steak served with roasted garlic and rosemary, drawing from the restaurant’s wood-fired grill program. A dry-aged approach and open-flame cooking lend a smoky edge and concentrated flavor that stands out amid the Italian-leaning menu. The meat arrives with a caramelized exterior and a well-rendered cap of fat, while the interior stays tender and richly seasoned. Diners who dig into the grill section often highlight this ribeye alongside the restaurant’s other grilled specialties as a dish that rewards a hearty appetite.[15]